First, soak the nuts in salted water for 20 minutes before you place them on a prepared roasting sheet. Then, bake the nuts for 10 minutes at 350 degrees F, remove and then cool before you proceed to the next step. Remove the skin once cool.
Next, place the peanuts in the processor and start pulsing the nut on low-medium. You will first notice the peanuts get a crumbly texture, and then to a sticky mass that looks like a ball. This will not last for long, once you quickly scrape the sides with a spatula. Allow the processor to continue and a desired thick creamy paste will form. Add a tablespoon or two of coconut oil, depending on the amount of creaminess you want and if you want it to spread the butter easily on bread.
For a sweet tasting peanut butter, you can add the honey or jam to the mixture. Allow it to blend well.
For additional flavour, add the optional ingredients according to your taste. Once you arrive at your desired smoothness, stop the processor and bottle the peanut butter.